Cheesy Beef Taco Pasta Bake Your Family Will Love

Ever have one of those nights where everyone’s hungry, the clock is ticking, and you need a dinner that feels like a hug in a baking dish? You know the ones I mean—where you’re craving something comforting, cheesy, and guaranteed to please the whole crew without a ton of fuss. Well, friend, that’s exactly why this Cheesy Beef Taco Pasta Bake is about to become your new best friend. It’s the perfect mashup of two family favorites: hearty taco night and cozy pasta bake. So good.

Top Reasons To Make It

This is the kind of meal that just makes sense for a busy weeknight. First off, it’s a complete, satisfying dinner all in one pan. You’ve got your protein, your pasta, and your veggies all hanging out together. It’s also incredibly forgiving. Don’t have exactly the right pasta shape? No problem. Got a kid who’s suspicious of green things? Easy fix. And honestly, the leftovers are almost better than the first night. It’s a win-win-win situation.

Ingredients

• 1 tablespoon olive oil: For sautéing the aromatics.
• 1 pound lean ground beef: Our hearty base.
• 1 yellow onion, diced: Adds sweet, savory depth.
• 1 bell pepper, any color, diced: For a pop of color and sweetness.
• 2 cloves garlic, minced: Because everything’s better with garlic.
• 1 (1 oz) packet taco seasoning: The flavor shortcut we all love.
• 1 (15 oz) can tomato sauce: Creates the saucy base.
• 1 (15 oz) can diced tomatoes, undrained: For juicy, tomatoey bits.
• 2 cups beef broth: Helps cook the pasta and build flavor.
• 8 oz elbow macaroni, uncooked: The classic choice for holding onto all that cheesy goodness.
• 1 cup frozen corn: Adds a sweet, little crunch.
• 2 cups shredded cheddar cheese, divided: Because it’s not a bake without plenty of cheese.
• Optional toppings: sliced black olives, sour cream, chopped fresh cilantro.

Instructions

1. Preheat your oven to 375°F (190°C) and grab a large, oven-safe skillet or a 9×13 inch baking dish.
2. Heat the olive oil in your skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s nicely browned. This should take about 6-7 minutes. Drain off any excess grease.
3. Add the diced onion and bell pepper to the skillet with the beef. Sauté for another 4-5 minutes, until the veggies start to soften. Stir in the garlic and cook for just one more minute until it’s fragrant.
4. Sprinkle the taco seasoning over the meat mixture and give everything a good stir to coat. Pour in the tomato sauce, diced tomatoes with their juices, and beef broth. Bring it all to a gentle simmer.
5. Stir in the uncooked elbow macaroni and frozen corn. Let it come back to a simmer, then reduce the heat to low, cover the skillet, and let it cook for about 12-14 minutes. You’re looking for the pasta to be just al dente, as it will cook a bit more in the oven. Stir it once or twice to prevent sticking.
6. Remove the skillet from the heat. Stir in one cup of the shredded cheddar cheese until it’s all melted and gooey. Smooth the top and sprinkle the remaining one cup of cheese evenly over everything.
7. Transfer the skillet to the preheated oven and bake, uncovered, for 15-20 minutes. You’ll know it’s done when the cheese is completely melted, bubbly, and maybe has a few golden spots.
8. Let it stand for 5-10 minutes before serving—this helps it set up nicely. Top with your favorite extras and dig in!

Variations & Substitutions

This recipe is wonderfully adaptable! For a lighter twist, swap the ground beef for ground turkey or chicken. To make it vegetarian, use a plant-based ground crumble and vegetable broth. If you’re out of elbow macaroni, any small pasta shape like shells or rotini will work just fine. And if you want to kick up the heat, add a diced jalapeño when you sauté the bell peppers or a dash of hot sauce at the end.

Serving Ideas & Pairings

This bake is a full meal on its own, but a simple side can really round it out. I love serving it with a crisp green salad with a tangy lime vinaigrette or some quick garlic bread for dipping into all those saucy edges. It’s also fantastic with a side of creamy avocado slices or a quick black bean salad. For the ultimate comfort food spread, it pairs beautifully with other easy weeknight dinners like simple roasted chicken or grilled cheese sandwiches for the kids.

Storage & Reheating

Let any leftovers cool completely before storing them in an airtight container in the fridge. They’ll keep for up to 4 days. To reheat, the microwave is easiest—just cover a portion with a damp paper towel and zap it for 60-90 seconds until hot all the way through. For a crisper top, reheat it in the oven at 350°F (175°C) for about 15-20 minutes. You can also freeze this bake for up to 3 months. Thaw it overnight in the fridge before reheating.

Pro Tips For Success

• Don’t overcook the pasta in the skillet! It should be al dente so it doesn’t get mushy during baking.
• If your skillet isn’t oven-safe, no worries. Just transfer the mixture to a greased 9×13 baking dish before adding the final layer of cheese and baking.
• For an extra golden, cheesy top, pop it under the broiler for the last minute or two. But keep a close eye on it!
• Letting the bake rest for a few minutes after it comes out of the oven is key. It makes serving so much easier.
• Get the kids involved by letting them choose and add the toppings. It’s a surefire way to make dinner more fun.
• Honestly, a little extra cheese never hurt anybody. Feel free to add a bit more if you’re feeling indulgent.

Frequently Asked Questions

• Can I make this Cheesy Beef Taco Pasta Bake ahead of time? Absolutely! Assemble the entire dish (through the step of stirring in the first cup of cheese), cover it tightly, and refrigerate for up to a day. When you’re ready, add the final cheese and bake it, adding a few extra minutes to the baking time since it’s starting cold.
• What are some other cheap dinners for a family that are similar? This bake fits right in with other budget-friendly favorites like sloppy joe pasta, chili mac, or a simple sausage and pepper skillet. They all use inexpensive, pantry-staple ingredients.
• My family loves mild food. Is this too spicy? Not at all! The standard store-bought taco seasoning is very mild. If you’re concerned, you can even use half a packet. It’s all about tailoring it to your crew’s taste buds, making it one of the most versatile kid friendly dinners.
• What’s the best way to get really creamy results? The combination of the saucy liquid and the pasta starch creates a wonderfully creamy texture. Make sure you’re using the full amount of broth and not draining the canned tomatoes—that liquid is key!